For those seeking a burst of flavor, "Orange Ginger Brined Chicken" emerges as a culinary delight. This tantalizing dish beguiles the senses with its harmonious fusion of sweet and tangy notes, complemented by subtle hints of ginger's warmth. As you embark on this culinary journey, let us guide you through the process of creating this exceptional dish, ensuring a memorable and satisfying dining experience.
Here are our top 7 tried and tested recipes!
ORANGE GINGER CHICKEN
A zesty citrus marinade pumps up the flavor of this chicken and rice skillet. A flavorful Asian cuisine dinner made ready in just 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Mix teriyaki glaze, orange juice and gingerroot; set aside.
- Heat oil in 10-inch nonstick skillet over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center.
- Add pea pods, bell pepper and teriyaki mixture. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender. Serve over 4 cups rice. Refrigerate remaining 3 cups rice to use for Shrimp Rice Salad .
Nutrition Facts : Calories 415, Carbohydrate 55 g, Cholesterol 70 mg, Fiber 1 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1450 mg
ORANGE GINGER CHICKEN
This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. -Toni Schilz, Army Post Office
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.
Nutrition Facts : Calories 326 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 378mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 22g protein.
ORANGE AND GINGER CHICKEN
Chicken dinner in 30 minutes? Try crispy chicken with a kick of ginger complete with tasty orange rice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, heat rice and broth to boiling; reduce heat. Cover; simmer 20 minutes.
- Meanwhile, in small bowl, beat egg and milk with fork or wire whisk. In shallow dish, mix Bisquick mix, ginger and orange peel. Dip chicken into egg mixture, then coat with Bisquick mixture.
- In 12-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until browned on outside and juice of chicken is clear when center of thickest part is cut (170°F).
- When rice is cooked, fluff with fork and stir in orange marmalade. Place rice on serving platter; arrange chicken on rice. Sprinkle with almonds and parsley. Garnish with orange slices.
Nutrition Facts : Calories 760, Carbohydrate 75 g, Cholesterol 140 mg, Fat 5, Fiber 3 g, Protein 43 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 13 g, TransFat 1 g
ORANGE GINGER BRINED CHICKEN
Brining chicken is a great technique for making roasted chicken extra moist! The seasonings added to the brine infuse the bird with hints of ginger and orange. Enjoy! Adapted from Cooking Pleasures magazine.
Provided by Sharon123
Categories Chicken
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place 1 1/2 cups of the water and 1/4 cup chopped ginger in a medium saucepan. Bring it to a boil over medium heat. Reduce the heat to low; simmer 5 minutes. Remove from the heat. Add the remaining 3 cups water, salt, 2 teaspoons orange peel, 1 cup orange juice, 1/2 cup apple juice, honey, thyme and hot pepper sauce; stir well to dissolve. Cool 15 minutes or until room temperature.
- Place the chicken in a 1 gallon resealable plastic bag. Place in a large bowl. Add the brine. Press the bag to remove air; seal. Refrigerate at least 6 hours or up to overnight. Drain; discard brine. Gently pat the chicken dry.
- Meanwhile, heat the oven to 375*F. Place the chicken, breast up, in a heavy shallow roasting pan. In a small bowl, stir together 1 tbls. minced ginger, remaining 2 teaspoons orange peel and butter. With a spatula, loosen skin from the breast and thigh areas. Spread the butter mixture under the skin of chicken over breast and thigh meat. Bake 1 hour 30 minute to 1 hour 45 minutes or until internal temperature reaches 180*F. Place the chicken on a platter; cover loosely with foil. Let stand 10 to 15 minutes.
- Now remove the fat from pan drippings. Add 1/2 cup of water, broth, 1/3 cup orange juice and 1 teaspoons ginger to the roasting pan. Bring to a boil over medium heat, scraping up all the browned bits from the bottom of the pan. In a small bowl, stir together remaining 2 tbls. water and cornstarch; whisk into the sauce. Boil 1 minute or until thickened. Serve sauce with the chicken. Enjoy!
Nutrition Facts : Calories 551.1, Fat 37, SaturatedFat 11.2, Cholesterol 165.5, Sodium 6516.7, Carbohydrate 13.7, Fiber 0.5, Sugar 9.9, Protein 38.6
ORANGE AND GINGER CHICKEN
Provided by Jeanne Silvestri
Categories Chicken Citrus Ginger Poultry Sauté Quick & Easy Spring Bon Appétit Florida
Yield Serves 4
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.
ORANGE-GINGER CHICKEN AND VEGGIES
This colorful stir-fry is chock-full of tasty veggies, tender chicken chunks and a light, zippy sauce. Tangy oranges and crunchy cashews add extra pizzazz. "The recipe was an experiment," shares Nancy Johnson of Turah, Montana. "We love Asian food, and this dish filled the bill nicely."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside., In a large nonstick skillet or wok, stir-fry chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers and carrot; stir-fry for 5 minutes or until the vegetables are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cashews and reserved orange sections. Serve with rice.
Nutrition Facts : Calories 467 calories, Fat 12g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 853mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 4g fiber), Protein 34g protein. Diabetic Exchanges
ORANGE MARINATED CHICKEN WINGS
Make and share this Orange Marinated Chicken Wings recipe from Food.com.
Provided by Theresa Thunderbird
Categories Chicken
Time 2h30m
Yield 5 pounds, 7 serving(s)
Number Of Ingredients 5
Steps:
- Mix together orange juice, garlic salt, soy sauce and ginger; pour over wings in large nonmetal bowl.
- Refrigerate for at least 1-1/2 hrs or overnight.
- Bake for 60 minutes at 350,baste and turn the wings over about every 20 minutes.
Nutrition Facts : Calories 748.9, Fat 51.9, SaturatedFat 14.5, Cholesterol 249.7, Sodium 1386.3, Carbohydrate 5, Fiber 0.3, Sugar 3.3, Protein 61.9
Tips:
- Use a whole chicken: This will give you the most flavorful and moist results.
- Brine the chicken for at least 4 hours, but no longer than 24 hours: This will help to tenderize the chicken and infuse it with flavor.
- Use a large pot or container for brining: The chicken should be completely submerged in the brine.
- Keep the chicken cold while it is brining: This will help to prevent bacteria from growing.
- Rinse the chicken thoroughly before cooking: This will remove any excess salt from the brine.
- Pat the chicken dry before cooking: This will help the skin to crisp up.
- Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
- Baste the chicken with the pan juices while it is roasting: This will help to keep the chicken moist.
- Let the chicken rest for 10-15 minutes before carving: This will help the juices to redistribute throughout the meat.
Conclusion:
Orange-ginger brined chicken is a delicious and easy-to-make recipe. The brine helps to tenderize and flavor the chicken, while the orange and ginger add a bright and citrusy flavor. This recipe is perfect for a weeknight meal or a special occasion.
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